The berry harvest season in Wasilla was great and I needed to make room in my freezer so I made jam from some frozen Raspberries and frozen Gooseberries I have stored.
I prefer to make sugar free jams. So I used a special Ball brand No Sugar needed Pectin with a Stevia In The Raw mix that is a zero calorie sweetener and does not contain Erythritol.
Sugar Free Raspberry Jam recipe:
5 lbs frozen Raspberries
2 C water
2 T Ascorbic Acid - vitamin C
Mash thawed berries in a stainless steal pot. Add water, ascorbic acid and bring to a boil stirring often. Add Stevia sweetener stir to dissolve and return to a boil. Add No Sugar Needed Pectin and when boil returns cook for 1 minute. Pack in sterile jars - seal and Water-Bath process 20 minutes for pint jars and 10 minutes for half pint jars.
This recipe with Five lbs of berries made 8 pints of jam. I made 2 batches - Raspberry and Gooseberry jam from my frozen berries..
Ripe berries are considered a high acid fruit. High acid fruits with a pH below 4.6 are considered safe by the USDA for water bath processing. Ascorbic acid or Citric acid can be added to increase acidity. It is your responsibility to make sure your home processed foods are safe.
*Always Follow:
USDA SAFE FOOD PROCESSING RULES
